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Pineapple Zucchini Bread Recipe

Pineapple Zucchini Bread is a delicious and healthy twist on classic zucchini bread. Made with fresh zucchini, juicy pineapple, and a blend of spices, this bread is a perfect balance of sweet and savory. Whether you’re looking for a quick breakfast, an afternoon snack, or a special treat to enjoy with your loved ones, this bread is sure to satisfy your cravings.

Zucchini bread with pineapple and pecans has a tender crumb with delicious bits of sweetness running through it. This bread is a great way to enjoy leftover zucchini from the garden. This pineapple zucchini bread is a favorite for everyone to enjoy.

Serve this moist delicious quick bread for breakfast, a party or snacks. It’s also a great way to use up extra zucchini from your garden or make the most of in-season pineapple. So, why not give it a try today?

Of course, you can swap ingredients out to fit your dietary needs. Or substitute the raisins out for other dried fruits if you prefer. It’s all about how you like it.

Zucchini Pineapple Bread- Made With Either Fresh Or Canned Pineapple!
This moist Pineapple zucchini Bread is full of flavor bursts. Notice the zucchini in the background of this picture. Those round squash are Zucchini too.

The pineapple adds a nice bump of sweet flavor to this delicious quick bread recipe.

 Our zucchini plants in our garden are overwhelming us this year. Not a shocking problem with this prolific vegetable.

I bake lovely fragrant  zucchini loaves like this one (and many other zucchini recipes) every harvest season.

We love zucchini baked goods in lots of different ways. This wonderful vegetable has so many uses.

Zucchini Pineapple Bread
Zucchini Pineapple Bread makes a yummy quick breakfast

This is a nutritious, high energy food to start your day. Great for snacks, lunch and dessert. This is an easy recipe and is wildly popular everywhere it goes. Take it to Tailgate parties, potlucks, or any group occasion.

This zucchini bread will be a hit at your summer and fall parties. I suggest you cut each slice down the middle to double the servings for a party.

Pineapple Zucchini Bread Recipe:

Zucchini Pineapple Bread Is Dairy Free, Healthy And Delicious!
Pineapple Zucchini Bread. Love all the raisins, nuts and pineapple! This bread has so much flavor

Making Pineapple Zucchini bread:

It’s frustrating when we are disappointed with our finished bread. Read our tips to troubleshoot and discover the secrets to baking your perfect pineapple zucchini bread.

How much Zucchini is needed for Zucchini Bread?

You can make zucchini bread with 1-2 small sized zucchini. If you have large zucchini, you may only need 1 zucchini or even 1/2.

USING OLD ZUCCHINI: Using large, end of season zucchini for bread can produce dry bread with a poor texture and flavor. If you are determined to use up your old zucchini this way here’s a few tips.

  • Make sure you remove any seeds that are in a large and old zucchini, they can make the bread bitter.
  • Peel off the skin of old zucchini. This skin is hard and will not make good bread.
  • Even the flesh of old zucchini is drier than young zucchini and may benefits from adding another bit of liquid or an extra egg into the batter.

Do you peel zucchini before shredding for bread?

Should you leave the Skin on the Zucchini for Zucchini bread? It’s not necessary to peel zucchini before shredding it for bread. The skin of the zucchini is edible and provides fiber and nutrients.

However, if you prefer a smoother texture in your bread, you can peel the zucchini before shredding it. Simply use a vegetable peeler to remove the green skin and then shred the zucchini as needed for the recipe. Keep in mind that peeling will reduce the amount of fiber in your bread. Ultimately, the choice is yours, and both options work well in pineapple zucchini bread recipes

NOTE: The skin can be left on the zucchini when making zucchini bread as long as the zucchini is young and the skin is tender. Young Zucchini has a very thin skin that is highly nutritious and melts into the bread when cooking. If you are using older zucchini (not recommended BTW) the skin is best cut off since it is hard and will not melt into the bread.

Zucchini Pineapple Bread-Dairy Free And Delicious!
A fragrant, delicious easy to make dessert!

Do you Squeeze Out the Liquid from Zucchini For Bread?

Yes. Squeeze out the liquid from zucchini before using it in bread recipes. Zucchinis contain a lot of water and if not removed, can make the bread soggy.

  • To remove the excess liquid, you can simply grate the zucchini and then place it in a colander or strainer.
  • Toss the shredded zucchini with a bit of sugar or salt to help release the liquids. Wait 10 to 20 minutes.
  • Use paper towels or a clean kitchen cloth to squeeze out as much liquid as possible.

Doing this will ensure that your bread turns out moist, but not soggy, and has a light, tender texture. Too much liquid in your batter means your bread will not bake properly.

Remember we are adding some extra liquid into this recipe when we add the pineapple. You need to balance the liquids so do squeeze your zucchini.

This step is not necessary in the later season when large zucchini gets drier. But for young fresh zucchini full of juices use this method to prepare it for this pineapple zucchini bread recipe.

Why is my Zucchini Bread Mushy?

There are a few common reasons why zucchini bread can turn out mushy or tend to fall apart when we cut it:

  1. Excess moisture: If the zucchini is not drained or squeezed properly, the bread can turn out mushy. It’s important to remove as much excess liquid as possible from the grated zucchini before adding it to the batter.
  2. Overmixing: Overmixing the batter can lead to a dense, mushy bread. Be gentle when mixing the ingredients and stop as soon as the batter is just combined. But your DO need to mix the eggs and sugar together until the yolks are pale and thick. Do not get confused here.
  3. Overbaking: Overbaking the bread can cause it to dry out and become dense and mushy. Make sure to follow the recipe’s baking time closely and check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
  4. Too much zucchini: Adding too much zucchini to the batter can make the bread too moist and lead to a mushy texture. Make sure to measure the zucchini accurately and follow the recipe closely.

If your bread turns out mushy, try to identify the cause and adjust your technique accordingly. With a few simple tweaks, you should be able to produce a delicious, tender pineapple zucchini bread.

Why does my Pineapple zucchini bread sink in the middle after baking?

There are several reasons why zucchini bread can sink in the middle after baking:

  1. Overmixing: Overmixing the batter can cause it to collapse and sink in the middle. Make sure to mix the batter gently and stop as soon as it is just combined. But your DO need to mix the eggs and sugar together until the yolks are pale and thick. Do not get confused here.
  2. Overbaking: Overbaking the bread can cause it to dry out, become dense, and sink in the middle. Make sure to follow the recipe’s baking time closely and check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
  3. Improper measurement of ingredients: If you don’t measure the ingredients accurately, the bread may not rise properly and could sink in the middle. Make sure to measure the ingredients accurately and follow the recipe closely.
  4. Not enough leavening agents: If the bread does not contain enough baking powder, baking soda, or yeast, it may not rise properly and could sink in the middle. Make sure to use the correct amount of leavening agents as specified in the recipe.
  5. Sinking from the heat: Sinking in the middle can also occur if the bread is placed on a hot surface, such as a hot baking sheet. Allow the baking sheet to cool before using it or place a sheet of parchment paper between the bread and the baking sheet to prevent sinking.

By addressing these issues, you should be able to prevent your pineapple zucchini bread from sinking in the middle.

This Recipe yields: 2-9 x 4 loaves or 24 slices

Pineapple is a delightful flavor and texture combination with zucchini, raisins, and nuts. You can use either fresh or canned pineapple.

Pineapple Zucchini bread freezes really well. Read about how to do that here.

Your Printable Recipe Card:

Either chunk or crushed pineapple will work great in this bread. The chunks give you more of a flavor pop but the crushed blends into the bread much better.

I tell you how to prep the fresh pineapple and give Instructions for mini loaf pans and other tips in the notes section of our printable recipe card.

Zucchini Pineapple Bread
Yield: 2 - 9 x 5 inch loaves

Zucchini Bread with Pineapple

Prep Time: 30 minutes
Cook Time: 1 hour
cooling time: 20 minutes
Total Time: 1 hour 50 minutes

Zucchini Bread with pineapple makes a moist, delicious quick bread loaf. Great for breakfast, a party tray or snacks. The fresh or canned pineapple adds a little bump of flavor to this delicious quick bread recipe.


  • 4 eggs
  • 1 Cup Coconut oil-softened
  • 2 cups Sugar
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 Cups coarsely grated zucchini
  • 1 8 oz. can crushed pineapple drained, or 1 Cup cubed fresh pineapple
  • 3 Cups all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking pwd
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins (optional)


  1. Preheat oven to 350 degrees
  2. For best results Prep young zucchini to remove excess liquid. SEE Notes.
  3. In a mixer, beat eggs. Add oil, sugar, and vanilla. Continue beating until thick and foamy.
  4. Stir zucchini and pineapple into the egg mixture with a large wooden spoon.Zucchini And Pineapple In Batter
  5. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Add the dry ingredients into the wet in small batches and stir in.
  7. Fold in the walnuts and raisins.Stir together.Stirring Zucchini Bread Batter With Pineapple
  8. Divide the batter evenly into your oiled 5 x 9 inch baking pans.
  9. Bake for 1 hour or until a toothpick inserted into the middle come out clean.
  10. Cool in pans for 10 minutes. Turn out onto wire racks to completely cool.


Prep the zucchini:

Young tender zucchini is full of juice that can make the bread very difficult to bake properly. The steps below are necessary to remove some of that liquid so the bread bakes well. Don't bother with this step if you're using later season zucchini that is already pretty dry. If you are using a dry zucchini shred it fine to more easily incorporate it into your loaf.

To Remove the excess juice:

  1. Place the shredded zucchini on a plate with 1 tsp. sugar for 20 minutes.
  2. Then squeeze the wet zucchini it release the excess juice. The recipe calls for the squeezed quantity.
  3. Set aside until needed in the recipe.

To use fresh Pineapple:

  1. Cut the ends off the pineapple and the skin.
  2. Cut the pineapple from top to bottom in half and then half again.
  3. Now cut out the thick hard inner core. This leaves you with the tender outer flesh.
  4. Cut this outer ring of pineapple flesh into cubes. You will only need 1 cup of cubed pineapple.

To use shredded FROZEN ZUCCHINI.

  1. Thaw and Drain your  shredded frozen zucchini ahead of time.
  2. Ignore the instructions to PREP the zucchini.
  3. Just lightly squeeze out the water after it's drained and use as if it's fresh. 

The Fats:

Coconut oil  significantly improves the flavor of  most baked goods, in my opinion. Replacing the butter with coconut oil makes this loaf dairy free. Another oil that works beautifully in this recipe is Avocado oil. I was worried the flavor would be affected but it's not. And what a great heart healthy oil.

Mini loaf pans:

divide the batter into 4 mini loaf pans. Bake 30 minutes or until a toothpick in the center comes out clean. Cool.

For a party tray:

Double the servings for a party tray. Just slice the loaf as normal. Now slice the slices in half down the middle. They lay out better on party trays and go further with your guests.

Nutrition Information



Serving Size

1 slice

Amount Per Serving Calories 282Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 216mgCarbohydrates 38gFiber 1gSugar 23gProtein 4g

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What can I make with fresh Zucchini?

Zucchini is one of those garden vegetables that loves to keep on producing! One plant can produce 3-10 pounds of zucchini. If you have been blessed with an abundance of zucchini, here are a few ways to use up your harvest:

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Zucchini Bread With Pineapple-Pin Image
This zucchini bread with pineapple is an absolute treat. Baked with fresh or canned pineapple, it’s soft and moist with the perfect sweet flavor.

Lauren M Carter

Monday 2nd of September 2019

Zucchini prep - with sugar or salt? Recipe states sugar in one place and salt in notes?

Kayti Lavergne

Monday 2nd of September 2019

Hi Lauren, I'm sorry I wasn't clear. The good news both work the same way. I actually usually use salt but sugar will work the same way.


Saturday 4th of August 2018

Are the Zucchini bread baked in two 9x5 baking loaf pans?


Saturday 4th of August 2018

Hi Gayle, This recipe needs two bread pans 9 x 4. Use 1 Cup fresh pineapple cut into small cubes. Thanks for asking. Love to know how it turns out for you!


Saturday 4th of August 2018

I would like to know if I can use Canaoil? I want to use fresh pineapple. How much do I use?


Saturday 4th of August 2018

Hi Gayle, You can use canola oil if you prefer it to coconut oil. It will make a difference in the flavor but the bread will turn out fine.

Sandra Marini

Monday 21st of August 2017

I loved it. Was fabulous. My grandchildren ate it all.


Monday 21st of August 2017

Hi Sandra, This is one of our favorites too. I'm delighted your family liked it. I really appreciate you coming back to review the recipe for us. Thank you and have a great day!


Monday 24th of July 2017

Hello! Recipe looks great! I am hoping to slightly alter to meet our vegan lifestyle...

Have you ever used an egg replacer (flax or chia egg)?

Would almond flour work in place of the all purpose?

Thank you so very much!


Monday 24th of July 2017

Hi Jaime, This is a REALLY good bread. I hope you give it a try. Replacing the eggs with flax meal should work ok. I have used flax as an egg replacer before and it works great. But I have never tried it in this recipe. The Almond flour is another thing. That is a BIG change. I'm not familiar with almond flour so I cannot offer you much help with it. I have looked up other recipes using almond flour and the problem is the recipes tend to get soggy. One suggestion is to add a few tablespoons of coconut flour in to help absorb the liquid. Also, be sure to prep the zucchini as described in the recipe. That also helps reduce extra moisture.

Good luck and please let me know if you attempt it and how it comes out. I'm sure we have other vegan readers that would benefit from your experience. Have a great day!

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